Pat's Guy Chili
"Sticks to yer ribs, nice heat, not too thick. Bold, hearty chili flavor."
- Ready In:
- 1hr 40mins
- Ingredients:
- 19
- Serves:
-
10
ingredients
- 2 1⁄2 lbs ground chuck
- 15 ounces diced tomatoes with juice
- 24 ounces spicy vegetable juice, V-8 hot and spicy-type
- 2 tablespoons granulated tomato bouillon with chicken flavor
- 2 large white onions, chopped
- 2 tablespoons chili powder
- 2 teaspoons dried chipotle powder (or, 1 canned chipotle pepper with sauce)
- 2 teaspoons ground cumin
- 20 ounces water
- 30 ounces hot chili beans, with sauce
- 15 ounces canned kidney beans, drained and rinsed
- 1 teaspoon garlic sauce, cajun-type (or, taco sauce)
- 6 ounces canned mushrooms, drained
- 6 ounces tomato paste
- 2 teaspoons dried oregano
- 1 teaspoon onion powder
- 2 tablespoons instant minced onion
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
directions
- In a large cooking pot, brown and drain the fat from the ground chuck.
- Return the burger to the pot and add all other ingredients except for the beans. Cook at a low boil, uncovered, for one hour. Stir frequently.
- Add the beans and continue to cook uncovered at a low boil for 20 more minutes. Serve with oyster crackers.
- NOTE: If you want your chili a little thinner, add canned chicken broth. Also, I love this chili over cooked spaghetti with additional hot sauce at the table. Finally, you'll find the tomato bouillon in the Mexican isle at the grocery store.
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Reviews
-
This really hit the spot, nice and spicy, loved it!
RECIPE SUBMITTED BY
<p>I am a retired State Park Resort Manager/Ranger. <br /><br />Anyway, as to my years in the State Park System (retired now), I was responsible for 4 restaurants/dining rooms on my park and my boss at Central Headquarters said I should spend less time in my kitchens and more time tending to my park budget. I spent 25 years in those kitchens and worked with some really great chefs over those years, (and some really awful ones too!) <br /><br />I spent THOUSANDS of hours on every inch of that park and adjacent state forest (60,000 acres) and sometimes I miss it. But mostly I miss being in that big beautiful resort lodge kitchen. I miss my little marina restaurant down on the Ohio River too. I served the best Reuben Sandwich (my own recipe -- posted on 'Zaar as The Shawnee Marina Reuben Sandwich) in both the State of Ohio and the Commonwealth of Kentucky down there and sold it for $2.95. Best deal on the river! <br /><br />They (friends and neighbors) call my kitchen The Ospidillo Cafe. Don't ask me why because it takes about a case of beer, time-wise, to explain the name. Anyway, it's a small galley kitchen with a Mexican motif (until my wife catches me gone for a week or so), and it's a very BUSY kitchen as well. We cook at all hours of the day and night. You are as likely to see one of my neighbors munching down over here as you are my wife or daughter. I do a lot of recipe experimentation and development. It has become a really fun post-retirement hobby -- and, yes, I wash my own dishes. <br /><br />Also, I'm the Cincinnati Chili Emperor around here, or so they say. (Check out my Ospidillo Cafe Cincinnati Chili recipe). SKYLINE CHILI is one of my four favorite chilis, and the others include: Gold Star Chili, Empress Chili and, my VERY favorite, Dixie. All in and around Cincinnati. Great stuff for cheap and I make it at home too. <br /><br />I also collect menus and keep them in my kitchen -- I have about a hundred or so. People go through them and when they see something that they want, I make it the next day. That presents some real challenges! <br /><br />http://www.dnr.state.oh.us/parks/parks/shawnee.htm</p>
